Classic Carbonara

Directions

• Heat olive oil in a large skillet over medium heat. Add the diced guanciale and cook, turning occasionally, until evenly browned and crispy, about 5-10 minutes. Once done, transfer guanciale onto paper towels to drain excess fat.
• Fill a large pot with water, add a pinch of salt, and bring to a boil. Add spaghetti and cook, stirring occasionally, until al dente, about 9 minutes. Drain well and return to the pot. Allow cooling slightly for about 5 minutes, stirring occasionally.
• While the pasta cooks, whisk together eggs, half of the grated Pecorino Romano cheese, and a dash of black pepper in a bowl until the mixture is smooth and creamy.
• Pour the egg mixture over the slightly cooled pasta, stirring quickly to combine without letting the eggs scramble. Mix until the pasta is creamy and coated.
• Stir the cooked guanciale into the pasta. Sprinkle with the remaining cheese and additional black pepper to taste. Serve immediately.